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Friday, June 22, 2012

Dark Chocolate Peanut Butter Cupcakes

OK, so, things are about to get crazy.

And not just because of these cupcakes (which I'm totally gonna talk about in like a minute).

Last night, my cousin Amy and her friend came to visit me! Amy is one of my oldest cousins, but she's the one I always felt like I could relate to-the one that was most like me (which she sometimes takes as an insult *harumph* :P). I also adore her husband Uriah (who I may have had a crush on when I was like 6 and they'll never let me hear the end of it)-and now that I have Michael he gets along with them both really well, too, and is actually a lot like Uriah, lol. Anyway, Amy and Uriah have moved around a lot, and of course now I live in NY, so I don't get to see them nearly enough. Plus, barely anyone (other than my mom) ever visits me! So I am so so so excited for Amy's visit and we're going to have lots of fun! I'm telling you all this so you know why I may be less active for the next few days...and then for like...a week afterward. You see, Amy leaves on Monday (to her next destination: Atlantic City), and then early Tuesday morning I leave to go to Ohio for a visit! Michael's brothers have a joint (one from college and one from high school) graduation party that coming weekend, so he'll also be coming up after work on Friday. So I'll also be a little less...present...whilst I'm in Ohio. Don't worry, though, you'll still have plenty of delicious posts to read while I'm away ;).

Speaking of delicious! CUPCAKES! These are the first (and, unfortunately, so far the only) cupcakes I have ever made (not counting making boxed funfetti with my mom)! As I've mentioned before, in spite of the trendiness of cupcakes, cookies hold my heart. This does not mean, though, that I don't appreciate a good cupcake now and again. Because I totally do. Especially if they have filling. I had my first "gourmet" filled cupcake at Crumbs and I have never turned back. They are superior in every way to non-filled cupcakes. I love them. Mmm. These cupcakes are amazing! Perfect dark chocolate cupcakes with a rich peanut butter mousse frosting. Umm...awesome. The original recipe didn't have them as being filled but, like I said, every cupcake is better with filling. It was a good call. I really love these cupcakes. Honestly, best cupcakes I've ever had. Ever. And apparently I'm a natural! I did one of the most MacGyver'y ways of frosting these cupcakes (Ziploc bag-no piping tip), and had no idea how to frost a cupcake. Somehow, I inadvertently stumbled upon an actual frosting technique (I learned later) that looks like a rose (which is so kismet since I LOVE roses-my favorite flower!). And filling the cupcakes is super easy too (although I actually read about how to do that)-instructions are below. Now that I'm talking about this, I sort of want to make some cupcakes again. I think it's about time ;).

There are various fancy tools, etc. that you can use to help you fill cupcakes. However, if you wish to be super low-tech (like me), this is how you fill a cupcake: Using a small paring knife, cut a cone from the center of the cupcake. Spoon/pipe frosting into the hole. Take the cake cone and chop/eat the bottom part off, so it is only a cap. Place the cap over the filling. Frost the top. Easy peasy!

Place butter, chocolate, and cocoa powder in a heatproof bowl over a saucepan with simmering water (make sure that the bowl is not touching the water). Gently stir until melted and combined. Set aside until the mixture has cooled to warm.

In a small bowl, whisk flour, baking soda, and baking powder.

In a large bowl, whisk eggs. Add sugar, vanilla extract, and salt and whisk to combine.

Whisk cooled chocolate into the large bowl.

Sift a third of the dry ingredients into the large bowl.

Whisk in the sour cream.

Sift the rest of the flour in and combine until even and thick.

Line a cupcake/muffin tin. Fill 2/3rd full.

Bake 18-20 minutes, until a toothpick inserted into the middle of cupcake comes out clean.

Cool well before icing (at least 30 minutes).

Peanut Butter Mousse

(all of these instructions reference stand mixer attachments. I just used my hand mixer for all and it was fine as well, so do whatever works for you)

Ice and/or fill (instruction on filling cupcakes are above) cupcakes to preference. (I put the frosting in a ziploc bag, cut a hole in the tip, and frosted a rose pattern. You can find various frosting techniques on the internet...or you could just plop some frosting on top of there. No judgment).

Store in a covered container for up to about a week--they're best the closer to fresh that you eat them, however.

I love these cupcake liners--I just found them at the grocery store! So pretty!